Honey-Soy Chicken

This is my favorite way to make chicken breasts quickly. It has a sweet and sour tang to it that is so good! Just make the chicken as you normally would prepare it (on stove top or George foreman grill) then top with the mixture below. Use 2-4 chicken breasts.

From Woman's Day Food circa 2007
by Ellen Greene

Honey-Soy Chicken

Mix 1/3 cup soy sauce, 2 Tbsp red-wine vinegar, a Tbsp honey, a tsp minced garlic and 3/4 tsp crushed red pepper*
Heat 1 minute.

*3/4 tsp red pepper is too much for me, I use just under 1/4 tsp.

Honey-Glazed Chicken and Roasted Carrots with Honey

Honey-Glazed Chicken
from Good Thymes and Good Food and Everyday Food

Ingredients
Serves 4 (I cut the recipe in half - just split it down the middle)
1/2 cup honey
1 tablespoon balsamic vinegar
2 teaspoons dried thyme
Coarse salt and ground pepper
1 chicken, (about 3 pounds) cut into 8 pieces
(I just used boneless skinless breasts)

Directions
1. Preheat oven to 475 (I cooked them at 450 with the carrots on the same baking sheet)degrees.
2. Line a rimmed baking sheet with foil.
3. In a small bowl (or glass measuring cup), whisk together honey, vinegar, thyme, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.
4. Place chicken pieces on prepared pan; brush with honey glaze to coat.
5. Roast, brushing twice with glaze (do not baste during last 5 minutes of cooking), until chicken is deep brown on the outside and opaque throughout, 20 to 25 minutes.

Roasted Carrots with Honey
Ingredients Serves 4 (I cut this in half, too)
1 1/2 pounds carrots, cut on the diagonal into 2-inch lengths and halved lengthwise if thick (I just used a small bag of baby carrots and cut them in half)
1 tablespoon olive oil
Coarse salt and ground pepper
1 tablespoon honey

Directions
1. Preheat oven to 450 degrees.
2. On a rimmed baking sheet, toss carrots with oil; season with salt and pepper. (I roasted them with the honey drizzled on them)
3. Roast, tossing once, until tender, 30 to 35 minutes.
4. Remove from oven, and toss with honey (I didn't do this since I roasted them in honey).

Apples and Cream Pie

I made this for a dessert at Thanksgiving and it was a hit.

Apples and Cream Pie

1/2 cup honey
3 apples, peeled and sliced
2 tablespoons lemon juice

Crust:
3/4 cup butter
1 1/2 cups flour
1/2 cup sugar
1/2 teaspoon vanilla

Filling:
2 (8-ounce) packages cream cheese, softened
2 eggs
1/4 cup sugar
3/4 teaspoon vanilla

Topping:
1 tablespoon sugar
1/2 teaspoon cinnamon

Preheat oven to 350 degrees. Combine honey and lemon juice in large skillet. Add apples and cook until tender.
Combine crust ingredients and press into bottom of a 9-inch springform pan.
In mixing bowl, combine cream cheese and sugar. Add eggs and vanilla. Mix well and pour over crust. Remove apples from skillet with slotted spoon and arrange on top of filling.
Combine topping ingredients and sprinkle evenly over top of apples. Bake at 350 for 50 to 65 minutes until center is set. (Use knife test; insert in center. If it comes out clean, it's done.)